The gelato caper gripping Australia had several twists and a couple of great soundbites Tuesday morning (Australia time).
The Sydney Morning Herald reported that security camera footage of an incident in which staff at the Coogee Bay Hotel allegedly served a family a cup of gelato laced with human faeces shows the dessert being delivered to the family by the restaurant’s manager. …
"She was concerned about the family’s experience and she had the idea of offering a complimentary dessert to try and make some amends," said the hotel’s general manager, Tony Williams.
Meanwhile, the family’s lawyer, Steven Lewis, of Slater & Gordon, also rubbished newspaper reports the family had links to a rival pub as a "Kevin Bacon … six degrees of separation [defence]. My question is: ‘Did Kevin Bacon put the faeces in the ice-cream?"’.
Stephen and Jessica Whyte, along with their three young children and another family, were at the hotel to watch the NRL grand final, but after a series of complaints became suspicious when they were given a free bowl of gelato. "The real issue is that we were fed, as a family, shit, at someone’s pub," Mr Whyte told 2UE.
Yesterday the NSW Food Authority announced it was investigating, and the hotel’s management confirmed it had contacted Maroubra police in preparation for possible criminal charges against anyone who might have tampered with food at the hotel.
Meanwhile, the head chef at the Coogee Bay Hotel, Adam Wood, who had tendered his resignation before the incident and had continued to work at the hotel for several weeks afterwards, offered to put himself up for DNA testing.
Mr Wood’s arrival was trumpeted by the hotel’s general manager, Tony Williams, in a media statement about the hotel’s revamped beer garden this month.
"Executive Chef Adam Wood [was] poached from Japan where he headed up kitchens for the Swissotel, Osaka and Foreign Correspondent’s Press Club of Japan in Tokyo and brings extensive five star international and three hat experience with him," the statement read.
Why he resigned only weeks after being heralded as the hotel’s most senior chef remains unclear.